Grilled Arepas with Farmer's Cheese (or Queso Blanco)
Traditional South American corn cakes made with fresh corn and cornmeal, grilled until golden and topped with farmer's cheese. These arepas are enriched with Manchego cheese and sour cream for extra flavor.
Ingredients
- •1 cup corn kernels, fresh or frozen and thawed
- •¾ cup heated chicken stock or water
- •1 cup instant cornmeal
- •1½ teaspoons sugar
- •1 teaspoon sour cream
- •1 ounce Manchego cheese, grated
- •1 tablespoon butter, melted
- •½ cup farmers cheese or Mexican queso blanco
Cooking Instructions
- 1.
In a blender, process the corn kernels and chicken stock until smooth. Pour the cornmeal into a large bowl. Stir in the sugar and sour cream. Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon. Add the grated cheese. Form mixture into a ball. Then separate into 8 pieces. Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter (but rub your fingers around the edge so that it maintains its thickness). At this point you can cover the arepas with a damp kitchen towel and refrigerate them for up to 1 day before grilling.
15 min
- 2.
Light a fire in a charcoal or gas grill. Brush the arepas lightly with the melted butter (for flavor and to prevent sticking). Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle. Let cool to room temperature. Before serving, top with a spread of the farmer's cheese.
10 min
